🍕 The Ultimate Yeastless Pizza Crust Recipe (Crispy, Chewy & Ready in Minutes!)
You know those nights when the pizza cravings hit hard… but you forgot to buy yeast? Or maybe you’re just not in the mood to wait hours for dough to rise. Been there. That’s exactly why this yeastless pizza crust recipe is a total lifesaver in my kitchen.
It’s fast, flavorful, and gets you from “I want pizza” to “I’m devouring pizza” in under 30 minutes. No rise time. No fuss. Just crispy edges, a chewy bite, and a canvas that holds up like a champ to all your favorite toppings.
So if you’re on the hunt for a no yeast pizza dough that actually tastes like real pizza (and not some bland, biscuit-y imposter), grab your apron. Let’s make some magic.
🧾 Ingredients & Measurements
Here’s exactly what you’ll need to make this quick, no-yeast pizza crust. Nothing fancy — just pantry staples that come together to create pure deliciousness.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups (plus extra for dusting) |
| Baking powder | 2 ½ teaspoons |
| Salt | ¾ teaspoon |
| Olive oil | 2 tablespoons |
| Warm water | ¾ cup (may need 1–2 tbsp extra) |
| Garlic powder (optional) | ½ teaspoon |
| Italian seasoning (optional) | 1 teaspoon |
| Cornmeal (for dusting) | As needed |
Pro tip: I always add a pinch of garlic powder and a sprinkle of Italian herbs to the dough for that extra flavor boost. Totally optional, but totally worth it.
👩🍳 Step-by-Step: How to Make Yeastless Pizza Dough
Step 1: Preheat like a pro
Crank your oven up to 475°F (245°C). If you’re using a pizza stone, pop it in now to get nice and hot. A hot oven = crispy crust. No compromises.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and any optional spices you like (garlic powder, herbs, etc.). This dry blend sets the stage for the dough’s flavor and structure.
Step 3: Add the wet ingredients
Pour in the olive oil and most of the warm water. Start mixing with a wooden spoon or spatula. When it starts to come together, switch to your hands. Knead gently in the bowl until a soft, slightly tacky dough forms. Add more water a tablespoon at a time if it’s too dry.
You’re aiming for a dough that’s soft, pliable, and easy to roll — not sticky like glue and not dry like crackers.
Step 4: Rest the dough (just for a bit)
Let the dough sit for 5–10 minutes. This quick rest helps the flour absorb the water fully, making it easier to roll out and less prone to tearing.
Step 5: Roll it out
On a floured surface (or parchment), roll out the dough into your desired shape and thickness. I usually go for 10–12 inches in diameter. Thinner for crispy, thicker for chewy. You do you.
Step 6: Transfer to pan
Lightly dust a pizza pan or baking sheet with cornmeal or line with parchment. Transfer the dough to the pan and give the edges a gentle press to form a rustic crust.
Step 7: Add your toppings
Time for the fun part! Spread on your favorite pizza sauce, pile on the cheese, and top with whatever your heart desires. Keep it classic with pepperoni or go wild with roasted veggies, burrata, or even a drizzle of pesto.
Step 8: Bake to golden perfection
Slide your pizza into the hot oven and bake for 12–15 minutes, or until the crust is golden, the cheese is bubbly, and the aroma makes your knees weak.
🍕 Why You’ll Love This Yeast-Free Pizza Crust
- No rise time – From dough to dinner in 30 minutes.
- Crispy outside, soft inside – Just the way pizza should be.
- Easily customizable – Make it thin, thick, herby, garlicky… whatever you love.
- Pantry-friendly – No yeast? No problem.
- Perfect for spontaneous pizza nights – Trust me, it’s a keeper.
💡 Tips & Tricks for the Best Yeastless Crust Ever
🔥 Use a hot oven
Don’t skimp here. High heat mimics the effect of a pizza oven and gives your crust that crave-worthy crisp.
🧂 Season your dough
A pinch of garlic powder or dried oregano in the dough goes a long way in making the crust taste like pizza, not just flour.
🍕 Don’t overload the toppings
This dough is sturdy, but too much sauce or cheese can make it soggy. Less is more for that perfect bite.
💪 Knead lightly
You’re not building gluten here like a yeast dough. Just mix until combined and smooth.
🧈 Finish with flavor
Brush the baked crust edges with a bit of garlic butter or olive oil + flaky salt for an extra pop of flavor.
❓ FAQ: Yeastless Pizza Crust Recipe
Can I make this dough ahead of time?
You can prep it a few hours in advance. Wrap it tightly and keep it in the fridge. Let it come to room temp before rolling.
Is this dough freezer-friendly?
Yes! Roll it out into a round, wrap in plastic wrap + foil, and freeze for up to 1 month. Bake from frozen with sauce/toppings added.
Can I use whole wheat flour instead?
You can, but start with 50/50 whole wheat and all-purpose. All whole wheat can make it too dense.
What’s the best way to reheat leftovers?
Pop slices in a hot skillet for a few minutes. Crispy bottom, gooey cheese — just like fresh!
Does this taste like traditional pizza crust?
Honestly? Pretty close! It won’t have the same yeasty depth, but with good toppings and a crisp bake, you’ll barely notice the difference.
🥄 Final Thoughts: This Dough Has Your Back
Some nights call for homemade, hand-tossed, 48-hour fermented Neapolitan pizza dough. Other nights? You just need something fast, tasty, and comforting. That’s where this yeastless pizza crust recipe comes in.
It’s the kind of no-fail, whip-it-up-in-a-hurry recipe I’ve made a hundred times — for movie nights, last-minute guests, or just those days when I need pizza now. No proofing. No excuses. Just really good pizza made with love (and pantry staples).
So next time you’re standing in your kitchen, hangry and dough-less, skip the takeout and give this recipe a try. Your oven’s waiting. Your toppings are calling. And your inner pizza lover will thank you.
See Also: Creamy White Sauce Pizza Recipe – Homemade, Cheesy & Irresistibly Good!
